Food Smokers and Smoking Tips/Tricks/Techniques

Lyfetyme was my guess. Very nice and as @WBF610 said... Group Buy!!!

 

Ha! I would be happy to talk with the owner about doing a group buy if a few people were interested. Let me get married in June first though .

Got home and had to get her smokin. Just an initial run to burn it in. You can see what I am upgrading from. Love that lil Weber.

 

You got a "little" more room on that new one.

 

mac and cheese on the smoker if you have room pitfaced rub for the meat wont disappoint... https://www.tacomaworld.com/threads...e-and-spicy-meat-massage-now-shipping.494379/

 

I know there's a lot of Pit Faced fanbois here - I haven't tried it yet so I"m going to use Dinosaur Cajun Foreplay on one and a local guy's product on the other. I've tried both so I'm not gonna experiment when I'm responsible for feeding a large crew. I will get some at some point though!

 

It really is a solid rub! Great communication between the seller and buyer, Ive never been disappointed. And he makes it right if there is a problem.

 

Good call. Stick with what you know for a catering event... And don't forget lots of pics!

 

Is this for Pitface, or did you just add your review for the local "escort" service?

 

So - need recopies for Mac & Cheese, beans for the smoker...Or a point to some database I can go get lost in during my lunch break...

 

I refer again to these : https://www.smokingmeatforums.com/threads/dutchs-wicked-baked-beans.50945/

as for Mac and Cheese... I'm in for a new recipe too

 

mac and cheese...

https://www.browneyedbaker.com/stovetop-macaroni-cheese/print/

 

i usually leave the top wide open and close 2 on the bottom and use the 3rd bottom one to control the temp. as the burn goes, i alternate to another of the 3. it really depends on how long of a cook it's going to be. i used to obsess about keeping it right at 225, but really if you just leave it alone there's not a lot of difference between 225 and 250 or 275. if you go too hot and are using a sugary rub, it will burn and taste bad, but i've never really had an issue with just letting the WSM do its thing with the top fully open and a single bottom vent open.

 

Martins Potato Rolls -- https://potatorolls.com/products/12-sliced-potato-rolls/

Either those or Kings Hawaiian

Slaw for those who like that on their bbq sandwich.

Have seen this mac&cheese recipe recommended but haven't tried it: http://www.oprah.com/food/pit-smoked-longhorn-cheddar-mac-and-cheese-recipe

 

I can’t keep up or even think about competing with y’all. Y’all some impressive cooks!

I’ve got three racks of ribs and a small brisket ready to smoke today.

And a crockpot of chicken & dumplins going since it decided to get cold one more time...

I won’t have to cook for the rest of the week!

 

Hey,i read this thread but havnt posted. i did a batch of deer jerky last week and just goofing around. I used Dales steak seasoning and worchestersire but added honey till i got a sweet taste and vinegar till i got a little twang for the marinade!!dusted with Tony Catcherias and dehydrated it. everyone i know says its best they have had. also added alittle Accent to marinade,forgot. texture was awsome and flavor everyone liked. maybe someone mite want to try the honey and vinegar thing

 

If I recall you ended up with the 22" WSM. I don't use water in fact replaced the water pan in my 18.5" with the heat shield and foil it before cooking. Like everyone else leave top vent 3/4 to full open and control air intake from the bottom vents, it helps prevent creosote build up. Or get an ATC think you mentioned that you were considering one. And highly recommend it. But still keep the top vent open.

50 people is a lot but if you can pull off putting the meat on the top racks and beans and Mac n cheese under the meat so that it drips on it, you will be rewarded.



I'm not a fan of over doctored beans myself. And not everyone is. I will add some precooked medium spice ground pork sausage and onions minced fine sauted in bacon grease. Or cut up a lot of bacon and cook it about half way down with minced onions. And a little green pepper diced up in also. Not much more than that the drippings from meat above it will add a lot of flavor to it as it is. Or do 2 pans of beans one full bore hot and spicy and the other pork based for the rest of us LOL.

Mac and Cheese with no boiling of the noodles first, best I have ever made or tasted, you will need to scale it up quite a bit.

No boil Mac and Cheese
1 3/4 cups of uncooked elbow noodles
3/8 stick butter
6 ounces yellow cheddar cheese, shred a brick it melts better and less oil then preshredded crap
2 oz. Velveeta cheese to make it creamier
2.5 cup heavy cream
1/8 tsp garlic powder
1/8 tsp onion powder
salt and pepper to taste

Timing is critical on those it took me 2.5 hours any more they would have been over done. That was at 240 degrees. I didn't stir or touch them just let them go. And of course slaw as mentioned. I did all 3 with my last double smoked ham.

 

Everything is better with a little Tony’s on it!





I always use Dales too. Now I’m going to try it with Tony’s... thanks...

 

Damn this look good!!!

 

Grill #3! Kettle ftw


New house. I haven’t grilled on my deck yet. Thinking I need some kind of heat shield for the deck? Maybe? Anyone know?

 

Soooo - Talked with the club - They plan for 75 people...

I think I'll just do a cook and bring it cold-ish. I'll take a day off work and cook all day Friday, then event on Saturday - serve it up at suppertime on Sat. and call it good.

Also means I need to practice a butt for a company picnic...3 birds, 1 stone...